Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup pumpkin puree (canned or homemade)
- ¾ cup unsalted butter, softened
- 2 large eggs (room temperature)
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp salt
- 1 tsp vanilla extract
- ¼ cup cinnamon sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, cream softened butter with granulated and brown sugars until light and fluffy (about 3-4 minutes).
- Beat in pumpkin puree and eggs until smooth.
- Gradually add dry ingredients to the wet mixture, folding gently until just combined.
- Scoop dough into tablespoon-sized balls and roll in cinnamon sugar before placing on prepared sheets.
- Bake for 10-12 minutes until edges are golden but centers remain soft. Cool briefly on sheets before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie/30g
- Calories: 120
- Sugar: 9g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 20mg